A taste of Autumn on a plate, with the most deliciously moorish chestnut flour tart base to accompany the season's mushrooms and at Thanksgiving, add some leftover turkey - or at any time of year! Recipe inspired by the French edition of Saveurs magazine (September 2015).
Preheat the oven to 200°C/180°C fan/400°F (gas 6). Place the pumpkin with half of the oil and sage in a roasting tin and roast uncovered in the oven for 20 minutes.
Meanwhile, over medium heat, dry fry the mushrooms. There’s no need to add any oil. Wait until the mushrooms give off their liquid and then transfer to a bowl. Set aside to cool slightly. In the same pan, add a little olive oil and fry the leeks until they’re translucent but not brown.
In a bowl, whisk together the eggs, crème fraîche, nutmeg, parmesan, and season to taste.
Matching wines with Chestnut & Mushroom Tart: Enjoy with a Beaujolais Nouveau - or at any time of year with a Beaujolais Villages, or go for a medium-bodied Beaujolais Cru: a Saint-Amour, a Fleurie, or a Côte de Brouilly.
For Thanksgiving: You could also replace (some of) the mushrooms with left-over turkey, as the wines also partner very well with poultry.